Name: Wheat-free bakes: Oat and cashew nut cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24 servings
Cuisine: Bake
Ingredients: 175 ml oats rolled; 80 ml rice flour white; 25 ml raisins; 50 g cashew nuts chopped; 5 ml xanthan gum; 125 ml brown sugar; 110 ml butter; 15 ml golden syrup; 1 eggs large, lightly beaten

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Ingredients (9)

175 ml	oats — rolled
80 ml	rice flour — white
25 ml	raisins
50 g	cashew nuts — chopped
5 ml	xanthan gum
125 ml	brown sugar
110 ml	butter
15 ml	golden syrup
1	eggs — large, lightly beaten

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Method:

Preheat the oven to 180°C.

Mix the oats, flour, raisins, nuts, gum and 1ml salt in a large bowl.

Heat the sugar, butter and syrup together in a saucepan. Pour this mixture over the dry ingredients and mix. Stir in the egg.

Spoon teaspoonfuls of the mixture onto two greased and lined baking trays. Bake in a preheated oven for 12 to 15 minutes.

Leave to cool on the baking tray for five minutes, then cool completely on a cooling rack. Store in an airtight container.

Text and image: Ideas magazine

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